Fresh juicy peaches make chicken salad special. This recipe is easy enough for an everyday lunch, and special enough for company. The tangy peaches make the flavour pop, as does a hit of fresh mint. Make it as I did, with a rotisserie chicken from your favourite shop, or your own leftover roasted bird.

For 4 people:

Wash and dry 1½ cups of baby arugula – reserve to plate salad.

Dice 2½ cups of chicken, discarding the bones and skin

Peel four peaches – slice two and dice two. Reserve the peach slices for garnish